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Sicilian Muffuletta

Sicilian Muffuletta

Don’t be afraid to make this classic New Orleans sandwich ahead of time. It gets better as it sits and the flavors of the olive salad soak into the roll.

Makes 1 sandwich | Total Time: More Than 60 Mins



Muffuletta Salad - Makes about 2 cups

  • 1 cup pimiento-stuffed green olives
  • ½ cup pitted black olives
  • ½ cup giardiniera (Italian pickled vegetables)
  • 2 large pepperoncini, stemmed
  • 2 tablespoons capers, rinsed if salted
  • 1 garlic clove, chopped
  • 1 teaspoon dried oregano
  • Juice of ½ lemon
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 tablespoon finely chopped fresh parsley leaves



  1. Spoon a generous amount of the olive salad on the bottom half of the roll.
  2. Top the salad with the slices of cheese, ham, salami, and top half of roll.
  3. To serve, cut in half or in quarters.

Muffuletta Olive Salad

  1. Combine everything but the parsley in a food processor and pulse until coarsely chopped.
  2. Transfer to a bowl and stir in the parsley.
  3. The olive salad keeps, covered, in the refrigerator for 1 week.